We need such products - blue cheese, brie cheese, shrimp, zest from one lemon (then cut lemon into slices can be fed to fish), dill and cream. And the recipe was supposed to use only cheese, but for me it tangy, so half the norm of cheese diluted soft and more neutral in taste bree. I agree, not the cheapest products, but after all, the dish is not on every day. For example, I prepared the fish for her husband's Birthday. For a romantic evening also will fit perfectly!

I advise you not to start cooking the stuffing, and with fish. If something goes wrong, and you will not be able to deal nicely with the flounder, you can always change the original plan and just fry or bake fish steaks or fillets. Although there is nothing complicated in this process. Look at the photos and see for yourself. Now, sprinkle the Board with coarse salt so that the fish does not slip, and put her flounder. Make a deep cut along the dorsal ridge and lateral line of the tail. Scissors cut fins. Helping yourself with a knife, take flounder skin from tail to head. Turn the fish over and do the same with the other side. Holding knife horizontally, cut away the meat from the rib bones almost to the end, but without separating it completely. Do the same on the other side of the fish. My flounder was caviar, I deep-fried it separately. By the way, I do not recommend taking Ikryanoye flounder on her stomach because of that almost no meat.

The backbone of the flounder after these manipulations will be released from meat almost entirely and will be attached to it only in the area of the fins. Scissors carefully cut away rib bones, without damaging the fillet. The lower part of the fillet will serve as a base for the filling, the top halves expand to the side, like pages in the book. All the fillets are ready for stuffing. Cover the pan with foil and transfer to the split sole.

Now the stuffing. This is a very simple and fast. Cheese mash with a fork, add lemon zest, pour the cream, add the finely chopped dill. Whisk this mixture into the blender and add the shrimp. Try to align the salt and pepper. Salt, incidentally, is not advised. Cheese is very salty. The stuffing is ready.

Nafarshiruyte flounder cheese mixture, drizzle with vegetable (olive) oil, wrap gently in foil. Put in the oven for 20 minutes at T=170 degrees.

After 15 minutes of cooking unwrap the fish and put in the oven for 5 minutes to get it flushed slightly. By the way, the flounder is a very delicate fish, it is cooked quickly, in the usual form, about 10-12 minutes. 20 minutes we have the fish in the oven only because of the fact that she was stuffed. Serve immediately and always with a dry white wine. It's very, very tasty! Oh, by the way, to shift the fish to the dish with foil, and then gently tear off the extra.